Beef Rendang

RecipesPlus
11Ingredients
380Calories
2Hours

Ingredients

  • 1/2 cup rendang paste
  • 2 1/4 pounds chuck steak (or blade, cubed)
  • 1/2 cup desiccated coconut (toasted + extra, to serve)
  • 1 cucumber (small, finely chopped)
  • 1 red onion (small, finely chopped)
  • 1 tomato (ripe, chopped)
  • steamed rice (to serve)
  • pappadams (to serve)
  • yogurt (to serve)
  • chutney (to serve)
  • fresh cilantro (to serve)

Directions

  1. Heat a heavy-bottomed saucepan over medium heat. Add rendang paste and sauté for 2-3 mins, until fragrant. Add beef, cover with water then bring to a boil. Reduce heat and simmer, uncovered, for 2 hours. Shred meat then fold in coconut.
  2. Meanwhile, for the salad, toss cucumber, red onion and tomato together. Season to taste.
  3. Serve beef rendang with salad, steamed white rice, pappadams, yogurt, chutney, extra toasted coconut and cilantro.
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NutritionView more

380Calories
Sodium7%DV160mg
Fat25%DV16g
Protein76%DV39g
Carbs7%DV21g
Fiber8%DV2g

PER SERVING *

Calories380Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat8g40%
Trans Fat
Cholesterol100mg33%
Sodium160mg7%
Potassium870mg25%
Protein39g76%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber2g8%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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